Low Carb Thai Curry with Chicken - Chef's Special

Ingredients

• 500 grams chicken breast
• 2 cans of coconut milk (400 ml each)
• 1 tablespoon Thai green curry paste
• 2 cloves of garlic
• 1 piece of ginger, about 3 cm
• 1 red bell pepper
• 200 grams broccoli florets
• 1 zucchini
• 2 spring onions
• 1 lime
•  Handful of fresh cilantro
• 2 tablespoons olive oil
•  Salt & pepper to taste

Instructions

1. 1 Cut the chicken breast into cubes and the vegetables into bite-sized pieces.
2. 2 Heat the olive oil in a large pan and fry the chicken breast until golden brown. Remove the chicken from the pan and set aside.
3. 3 In the same pan, add the curry paste, finely chopped garlic, and grated ginger. Cook for a few minutes to release the flavors.
4. 4 Add the vegetables to the pan and stir-fry for a few minutes.
5. 5 Add the coconut milk to the pan and bring to a boil.
6. 6 Add the chicken back to the pan. Let it simmer for another 10-15 minutes.
7. 7 Season with salt, pepper, and lime juice.
8. 8 Garnish the curry with sliced spring onions and fresh cilantro before serving.